Mommy Cafe

Vegetarian home cooking, kid tested and approved

Biscuit Muffins

At Suzy’s request, here is the recipe for the muffins that I made to go with our tuna salad picnic lunch.  These muffins look and taste just like biscuits, so they make a great side to soups or stews.  And apparently salads 🙂  These are fantastic with honey, and I imagine they’d be just as spectacular with some homemade strawberry jam (hint, hint!).

I feel a little contradictory posting this recipe during my unprocessed month.  It certainly doesn’t pass the test!  To make it a more healthy muffin, I would use white whole wheat flour instead of all-purpose, and replace the sugar with 1/6 cup of honey.  Yes, I know it’s hard to measure a sixth of a cup.  Eyeball it, and go short on the honey if you can’t get exact.

This recipe came from The Muffin Cookbook: Muffins for All Occasions.  Sure enough, picnics in the park are one such occasion!

Prep time: 10 minutes   Cook time: 20 minutes   Estimated cost: Way less than $1 for 12 muffins

Southern Biscuit Muffins

  • 2 1/2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 1/2 T baking powder
  • 3/4 cup cold butter
  • 1 cup cold milk

Preheat oven to 400 degrees.  Grease 12 muffins cups.  (These muffins brown better on the sides and bottoms when baked without paper liners.)  In large bowl, combine flour, sugar and baking powder.  Cut in butter until mixture resembles course crumbs.  Stir in milk just until flour mixture is moistened.  Spoon into muffins cups.  Bake 20 minutes or until golden.  Remove from pan.  Cool on wire rack.

Makes 12 muffins

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October 3, 2011 - Posted by | Recipes, Vegetarian | , , ,

1 Comment »

  1. Hi Becky,
    Thanks for the recipe. I look forward to making the muffins. Enjoying reading about your challenges within the challenge. Maybe it’s not so good to read about all this tasty sounding food at 10:00 at night. All of a sudden I’m hungry.?!
    Suzy

    Comment by mike swedin | October 3, 2011 | Reply


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